Yes, you can save 240 calories with this lo-cal version of Beef Stroganoff. Original classic recipe is 581 calories and this recipe is 341. Now you have to use a vegetable pasta vs buttered noodles and the other calorie saver is to substitute non-fat yogurt for sour cream. Is it worth it? You’ll have to tell me. Serves 6 Prep Time: 25 minutes
This recipe isn’t going to take very long to cook once the prep is done. You probably can cook the pasta at the same time, if your pasta needs at least 8 minutes. If less, cook according to package instructions half way through stroganoff directions.
1 1/2 lbs beef tenderloin or lean ground beef
2 tablespoons flour, divided
2 teaspoons butter, divided
1 lb brown mushrooms, sliced
1/2 cup finely chopped green onion
1 clove garlic, minced
1 cup white wine
1 tablespoon tomato paste
1 cup nonfat yogurt
Garnish: chopped parsley
Serve: cooked vegetable pasta
Cut beef tenderloin into 2” long by 1/3” wide strips. In a bowl add the meat season with pepper and toss with 1 tablespoon of the flour. In a nonstick skillet add 1 teaspoon butter over med/high heat. Once melted add the meat to brown then remove and set aside.
Melt the remaining butter add the mushrooms, onions and garlic then sauté until lightly browned, stirring frequently. Sprinkle on remaining flour and stir to combine. Add in the tomato paste and wine, cook 1-2 minutes then remove from heat. Stir in the yogurt and meat, cover for 2 minutes. Sprinkle with parsley and serve over pasta